In a large skillet over high heat, heat the oil until shimmering. Add the rice and cook, stirring, breaking up any clumps. You want to "fry" each grain in the oil so that it's its own separate entity, about five minutes.
Add the chicken, vegetables, and scallions and cook, stirring for 2 minutes.
Add the broth, soy sauce, sesame oil, honey, and pepper. Cook, stirring for 1 more minute. Cover and cook another minute or so.
Use cold rice. It's a must for properly cooked fried rice. Freshly cooked rice that is still hot won't fry properly. All you will end up with are sticky clumps. So it's best to cook the rice the day before. We just love using any leftover rice when we have some to make this dish.
Sesame oil. Yes we use just tablespoon. But that little bit goes a long way in imparting a classic flavor that you just can't get without it.
Classic veggies. Fried rice is typically made with what we used here, carrots, onions, peas, and corn but you could use up any leftover veggies you have.
High heat is a must. If you want to really "fry" the rice properly you need to crank up that heat.
Flavor it your way. Not enough soy sauce? Feel free to add additional soy sauce at the end to your liking.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days, provided your ingredients are freshly prepped. If you're using leftovers, be sure to eat this right away.Nutritional values are approximate and based on ¼ the recipe.